Crispy Onion Chips...!!!

Author: Siddhi Shirsat // Category: ,

This onion chips are one of the best dry munchies which i like.They are just perfect for this rainy season.They are very easy to prepare and they taste superb...these are among old Goan traditional munchies.Rice flour is one of the main ingredient here as it gives them the crispiness.Do try them and tel me how they tasted.

  • Paste of 1 big raw onion
  • 1 big onion chopped very very finely
  • 3-4 tea spoon chilli powder
  • 1/2 cup finely chopped coriander leaves
  • 3-4 tea spoon grated jaggery
  • 1 tea spoon turmeric powder
  • 2-21/2 cups rice flour
  • salt
  • oil
Take the raw onion paste in a bowl, add the grated onion, turmeric powder, chili powder, jaggery ,chopped coriander and salt and mix it well.Let it remain for 10 mins.Adjust the spices and jaggery according to your taste.

After 10-15 mins the mixture will become little watery.Now add rice flour and little 2 tsp oil to it and kned it to form a soft dough.Do not add nay water to it, ad the amount of liquid produced is more then enough.Add only the amount of rice flour which goes in it, do not add more.The dough should be soft dough and easy to handle.

Now take a plastic sheet and grease it with oil. Take small ball of the dough on it and roll it to a thin roti (thickness should be around 2mm and diameter around 2-3"). You can even make them by pressing in hands instead of rolling them.

Heat oil in a kadai and deep fry this chips till crispy and light brown. Remove on oil absorbent paper.

Store in air-tight container.They remain good and fresh for around 15 days.

Preparation Time : 25 mins

Eggless Mango Cheesecake for 2nd Anniversary(Belated) of My Blog...!!!

Author: Siddhi Shirsat // Category: ,

Well it is belated anniversary...My blog had turned 2 on 1st june 2011 itself..:D...Since I was busy so couldnt post on tht day,so posting it now...:-)M nt able to write posts regularly frm past few months...Hope to be on regular blogging track coming back to this cake...It was my first attempt to make a cheesecake.Since it was mango season i decided to make a mango cheese cake and it turned out perfectly well and tasty too...:-).I used fresh mango puree of  A very famous Goan breed of mangoes called as "Mankurad" for it.I topped this cake with a mango glaze to enhance its taste and appearance too..:-).Its a non bake quick recipe, so do give it a try and the best thing is its 100% vegetarian as i have used china grass for it to set instead of gelatin.


For Filling:
  • 800ml yogurt(made from full cream milk)
  • 1-1/4 cup sugar
  • 2 medium size ripe mangoes pureed
  • 400 grams(2 cups) cottage cheese
  • 10 grams agar-agar(unflavored china grass)
  • 1 tea spoon vanilla extract
For The Base Crust :
  • 150 grams digestive biscuits or cookies(i used marie biscuit)
  • 100 grams salted butter
For The Mango Glaze:
  • puree of 1 ripe mango
  • 2 table spoons of sugar
  • 1 table spoon of  lime juice
  • 2 table spoons of  water


Place the yogurt in a cheesecloth lined colander over a container and allow to drain overnight to get half the quantity approx 400 grams thick yogurt. Keep it aside. Mash the cottage cheese also and keep it aside.

Now to make the crust break those biscuits to a crumble with hands or a food processor. Now take the biscuit crumble and put in the butter and with the help of a pastry blender or with your hands rub the butter into the biscuits until the mixture is well mixed. Remove the mixture and press it evenly into the base of an 8” deep round springform pan or any pan with a removable bottom or a 9” regular round pan. Chill in the freezer for 15 minutes or in the refrigerator for half an hour. I used a 8" sdeep round springform pan.

To make the filling .In a food processor fitted with the metal blade or blender place the strained yogurt and  mashed cottage cheese and process until smooth and creamy. Transfer this to a mixing bowl. Break china grass in small pieces and soak it in 1 cup of water for approx 10 mins.

In a sauce pan, heat the mango puree over a medium flame. Do not allow this to boil.In another saucepan place the chinagrass and water mixture and stir on low heat until it melts completely, about 5 to 6 minutes. Do not allow this to boil.After the chinagrass melts completely, pour the hot china grass solution into the hot mango puree, stirring all the while. Both the liquids must be hot during mixing.

Slowly add the mango mixture into the yogurt and cheese mixture, stir in the sugar and vanilla extract and beat well with a wire whisk until well blended.Pour this mixture over the prepared crust, level with a spoon and chill in the refrigerator for 3 to 4 hours.

Now finally to make the glaze,mix all the ingredients mentioned under glaze in a saucepan and heat them on medium heat for sometime then when it starts boiling, reduce heat and cook on low flame for 4-5 mins till it thickens. Let it get cooled to room temperature. Spread it over the cheesecake with a spoon and level it.Before adding the glaze the cheesecake must have been set for a min of 1 hour. Let the glaze get set for min 2-3 hours. 

Garnish it with glazed cherries.choco and coloured vermicilli as i did or slice it like that only and serve chilled.

Preparation Time : 45 mins (excluding the setting time)

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